Parihuela is one of Peru’s boldest and most traditional seafood soups. It is made with fish, shellfish, Peruvian chiles, tomato, herbs, and a concentrated seafood broth prepared from fish heads, bones, and shrimp shells.
It is especially popular at Peruvian cevicherías and coastal seafood restaurants. Served piping hot, parihuela is often enjoyed as a main course because of its rich broth, generous seafood, and deeply comforting flavor.
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Peruvian Parihuela
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 420
Ingredients
- 1 kg whole white fish with head and bones, such as corvina, grouper, or sea bass
- 500 g firm white fish fillets, cut into large pieces
- 300 g whole cleaned shrimp
- 300 g cleaned squid, cut into rings
- 250 g cleaned mussels
- 200 g cooked octopus, cut into pieces
- 2.5 liters water
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 180 g seeded chopped tomato (2 medium tomatoes)
- 45 g ají panca paste (3 tablespoons)
- 30 g ají amarillo paste (2 tablespoons)
- 25 g seeded finely chopped ají limo (2 tablespoons)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 teaspoon)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 60 ml dry white wine (¼ cup)
- 20 g chopped fresh cilantro (½ cup)
- 15 g chopped fresh parsley (¼ cup)
- 2 limes, cut into wedges
- 120 g toasted cancha corn (1 cup)
Preparation
- Make the seafood broth, place the fish head, bones, and trimmings in a pot with the 2.5 liters of water. Cook over medium heat for 25 minutes, skimming off any foam that rises. Strain the broth and keep it warm.
- Build the flavor base, heat the oil in a large pot and sauté the onion for 5 minutes until softened. Add the garlic, tomato, ají panca paste, ají amarillo paste, ají limo, cumin, oregano, salt, and black pepper. Cook for 5 minutes, stirring until the tomato breaks down and the mixture becomes fragrant.
- Create the soup base, pour the white wine into the pot and cook for 2 minutes. Add the hot seafood broth, stir well, and let it simmer gently for 10 minutes so the flavors develop.
- Cook the firmer seafood, add the squid, shrimp, and mussels. Cook for 4 minutes, until the shrimp turn pink, the mussels open, and the squid is tender. Discard any mussels that do not open.
- Add the fish and octopus, stir in the fish pieces and cooked octopus. Cook for 4 to 5 more minutes, until the fish is opaque and flakes easily while the seafood is heated through without becoming tough.
- Finish and serve, add the cilantro and parsley, taste for salt, and remove the pot from the heat. Serve the parihuela piping hot in deep bowls with lime wedges and toasted cancha corn on the side.
Chef’s Tips
- Use whole fish with the head and bones to create the fullest, most authentic seafood broth.
- Add each type of seafood according to its cooking time so it stays tender.
- Do not boil the soup aggressively after adding the fish; a gentle simmer protects the seafood’s texture.
- Choose dry white wine for aroma and acidity without sweetness.
- Serve parihuela immediately for the best flavor and texture.
Traditional Variations
Along Peru’s coast, parihuela may include crab, scallops, prawns, whole fish, or whatever seafood is freshest that day. Some versions add boiled cassava, yellow potatoes, or a splash of chicha de jora, but the concentrated seafood broth with chiles and herbs remains the defining feature.
How to Serve
Serve parihuela very hot with plenty of broth. Pair it with toasted cancha corn, fresh lime, and chili paste on the side. At Peruvian cevicherías, it is also common to serve crusty bread for soaking up the broth and chilled chicha morada as a drink.
Recommended Accompaniments
- Toasted cancha corn.
- Warm crusty bread.
- Ají amarillo chili paste.
- Fresh lime wedges.
- Chilled chicha morada.
A Little History
Parihuela belongs to Peru’s coastal seafood tradition and developed as a way to make the most of freshly caught fish, shellfish, and seafood trimmings. Its concentrated flavor reflects the close relationship between coastal kitchens, seafood markets, and fishing ports.
Over time, it became one of Peru’s best-known seafood soups. The exact seafood mix may change from one cevichería to another, but the bold broth of fish, chiles, tomato, herbs, and shellfish remains its most recognizable feature.
Frequently Asked Questions
Choose firm white fish with a mild flavor, such as corvina, grouper, sea bass, rockfish, or mahi-mahi. Use the head and bones to make the broth, since they provide depth and seafood flavor. For serving, use fillets or large pieces that can hold their shape while cooking in the soup.
Parihuela usually has moderate heat from ají panca, ají amarillo, and ají limo. You can adjust the amount of ají limo to match your heat preference, but it is worth keeping at least a little because it adds the fresh, aromatic flavor associated with Peruvian seafood dishes.
Yes. Frozen seafood works well when it is thawed completely in the refrigerator and dried before cooking. Fresh fish with the head and bones will still give the broth the best flavor. Add thawed seafood near the end so it does not overcook or release too much water into the soup.
Add every seafood ingredient according to its cooking time. Shrimp and squid need only a few minutes, and fish cooks quickly in hot broth. Keep the heat moderate and avoid a vigorous boil after adding the seafood, because that can make shrimp, squid, and fish turn rubbery or dry.
